o not be concerned if quince discolours.
Place peels and
his quince jelly you just need 4 ingredients, 1 kg of quince, 1
Bring quince and 7 cups water to
Preheat the oven to 425\u00b0F. Sprinkle the apples with the lemon juice. Beat the marzipan with an electric mixer, gradually beating in the creme fraiche until smooth.
Line 2 baking sheets with parchment paper and place the pastry ovals on them. Spread with the marzipan mixture and top with the apple rings. Bake for 20-25 mins until golden.
Warm the quince jelly in a small saucepan and spread over the apple puffs. Cool on a wire rack.
Place sliced
quince
in water quickly after slicing to prevent darkening.\tDrain
and
place
in
kettle
with 2 cups water.
Cook,
covered,
until tender, about 15 to 20 minutes. Add sugar and boil on high heat to thicken syrup.
Add vanilla and lemon juice
quickly.
Stir 2 or 3 times and boil for 3 or 4 more minutes.
Stir in almonds until evenly distributed and quickly remove
from heat.\tCool, then place in glass containers for refrigerator or canning jars for storing.
to 1 tsp of jelly.
May be served as
To make the quince juice, wash & wipe off fuzz
The apples and quince must be washed, the stem
Combine quince, 8 cups water and rose
andied zest.
Candied quince:
Peel the quince, slice it in
anilla bean and lemon; drain quince slices and refrigerate.
Preheat
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
do not squeeze cloth; discard quince pulp.
Measure liquid, allow
Combine the sliced quince, honey, water, and a pinch
oughly. Put the cut up quince into a preserving pan with
saucepan.
Drain the quince and add it to the
Spread Brie onto one slice of French Bread.
Spread Quince Jam onto other slice of French Bread.
Combine French Bread Slices by placing the Brie and Jam sides together.
Butter exposed bread slices.
Heat up skillet at medium-low with enough EVOO to coat the bottom.
Grill each side of the sandwich until medium brown, not burnt and cheese is melted inside.
ound cake pan.
Place quince in a bowl and cover
Cut quince in quarters, core and peel.<
Heat oven to 190 C.
Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
Sprinkle them with salt and five spice powder.
Roast for one hour.
Meanwhile place wine and jelly in a pot and simmer on a low heat.
Stir to dissolve jelly, simmer 5 minutes.
Spoon off almost all the fat from duck.
Pour wine mixture around duck.
Roast further 15 minutes until sauce reduces.